By Edu Costa − On Wednesday, September 21, 2016, 7 years ago in
Breakfast Recipes
4 out of 5 with 11 ratings
comments: 7 - views: 27468
This jam is very delicious and sweet but not too sweet.
| Preparation time | 5 min |
| Cooking Time | 45 min |
| Ready In | 50 min |
| Level of Difficulty | Easy |
| Servings | 8 |
Ingredients
1 lemon¾ cup granulated sugar2 tablespoons honey1½ tablespoon lemon juice2 sprigs thyme1 pound ripe fresh Figs, stemmed and quartered
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Directions
- For a very thick jam (as shown) simmer for the full 50 minutes. For a looser jam, simmer only for 40 minutes.
- Using a vegetable peeler, remove strips of rind from lemon, being careful not to include the white pith as you peel the strips.
- Place lemon rind strips and all other ingredients into a medium, heavy-bottomed saucepan. Stir to combine.
- Bring contents in the saucepan to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer 40-50 minutes (*see note above) or until mixture thickens, continuing to stir frequently so the mixture doesn’t stick to the bottom of the pot.
- Discard thyme stems and lemon peel. Pulse jam with an immersion blender to chop up the fig skins if desired.
- Pour into an 8-ounce jelly jar. Keep refrigerated for up to one month.
Recipe & Photo Credit: Martha, Adapted from Cooking Light via MyRecipes.com
Irene Lopes
I make fig jam, a recipe I got from my mother, we only use figs, a little lemon juice and a bit of sugar.
My opinion is that the honey and thyme will take away from the natural fig flavor. And as far as the lemon and sugar, definitely too much. Figs, at least my figs, are very sweet naturally, and again too much lemon will overpower the wonderful fig flavor.
2 months ago, Tuesday, September 19, 2023
Cheryl
What colour or type figs do you prefer? Black or green
1 year ago, Sunday, November 6, 2022
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